Signing of MOU Between Cell AgriTech and Taylor’s University
Origins: Linkedin
Roundtable Meeting and Memorandium of Agreement Signing Ceremony Between Cell AgriTech and Taylor’s University – 20th February 2024
The signing of a memorandum of agreement with Taylor’s University, a significant milestone that was formalized in the presence of Taylor University’s Vice Chancellor, Professor Barry Winn, and witnessed by the Executive Dean, Professor Neethiahnanthan.
This marks the commencement of an Industrial-Academia Research collaboration focused on cultivated meat and seafood. Together, we are embarking on a journey towards a sustainable future, one enriched by innovation, collaboration, and a unified vision for a better world. Our ambition extends beyond merely supporting the research and development in the field of cultivated meat and seafood; we aim to kindle a flame of inspiration within the next generation of scientists, technologists, and entrepreneurs.
Our collaboration began with a roundtable discussion on potential areas of cooperation, including initiatives involving student-run restaurants, Taylor’s food innovation centre, R&D centre at our Centre of Excellence in Penang. Our objective is to spark a fervent passion for sustainable innovation among students, motivating them to envision and work tirelessly towards a future where food contributes to the healing of our planet, rather than its harm.
We had the pleasure of experiencing the student-run restaurant at Taylor’s University and we were thoroughly impressed and filled with pride for what these young minds have accomplished. It is with great anticipation that I look forward to welcoming Taylor’s University to our Centre of Excellence in Penang, where together, we will continue to break new ground in the pursuit of sustainable food solutions.
To cap off yesterday’s events, we were treated to a ‘Beta concept presentation’ by students on a cultivated fish project. Their innovative ideas and dedication to pushing the boundaries of what’s possible in sustainable food production were truly inspiring, showcasing the immense potential of our collaboration with Taylor’s University.
Roundtable Meeting and Memorandium of Agreement Signing Ceremony Between Cell AgriTech and Taylor’s University – 20th February 2024
The signing of a memorandum of agreement with Taylor’s University, a significant milestone that was formalized in the presence of Taylor University’s Vice Chancellor, Professor Barry Winn, and witnessed by the Executive Dean, Professor Neethiahnanthan.
This marks the commencement of an Industrial-Academia Research collaboration focused on cultivated meat and seafood. Together, we are embarking on a journey towards a sustainable future, one enriched by innovation, collaboration, and a unified vision for a better world. Our ambition extends beyond merely supporting the research and development in the field of cultivated meat and seafood; we aim to kindle a flame of inspiration within the next generation of scientists, technologists, and entrepreneurs.
Our collaboration began with a roundtable discussion on potential areas of cooperation, including initiatives involving student-run restaurants, Taylor’s food innovation centre, R&D centre at our Centre of Excellence in Penang. Our objective is to spark a fervent passion for sustainable innovation among students, motivating them to envision and work tirelessly towards a future where food contributes to the healing of our planet, rather than its harm.
We had the pleasure of experiencing the student-run restaurant at Taylor’s University and we were thoroughly impressed and filled with pride for what these young minds have accomplished. It is with great anticipation that I look forward to welcoming Taylor’s University to our Centre of Excellence in Penang, where together, we will continue to break new ground in the pursuit of sustainable food solutions.
To cap off yesterday’s events, we were treated to a ‘Beta concept presentation’ by students on a cultivated fish project. Their innovative ideas and dedication to pushing the boundaries of what’s possible in sustainable food production were truly inspiring, showcasing the immense potential of our collaboration with Taylor’s University.
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